Youlinji Chicken with Lots of Leek Sauce

Name: Youlinji Chicken with Lots of Leek Sauce
Cuisine: American
Ingredients: 2 Chicken thighs; 1 clove Garlic; 1 thumb's worth Ginger; 1 Japanese leek; 1 tbsp ☆Sake; 1 tbsp ☆ Soy sauce; 3 tbsp ★ Soy sauce; 2 tbsp ★Vinegar; 2 tbsp ★Sugar; 1 tsp ★Oyster sauce; 2 tsp ★Sesame oil; 1 Katakuriko

cookpad.japan @cookpad_jp

This is our household's go-to dish.

Since you'll be eating it topped with the youlinji sauce you won't have to worry about flavoring the chicken too much.
If you like a bit of spice, add a chili pepper to the sauce. Recipe by Shuupi-kun

This is our household's go-to dish.

cookpad.japan @cookpad_jp

This is our household's go-to dish.

Saved

Ingredients

2Chicken thighs
1 cloveGarlic
1thumb's worth Ginger
1Japanese leek
☆Chicken pre-seasoning
1 tbsp☆Sake
1 tbsp☆ Soy sauce
Youlinji chicken sauce
3 tbsp★ Soy sauce
2 tbsp★Vinegar
2 tbsp★Sugar
1 tsp★Oyster sauce
2 tsp★Sesame oil
1Katakuriko

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Steps

1

Poke holes in the chicken skin with a fork to let it cook through easier. Rub in the pre-seasoning and let sit for 10 minutes.
2

Combine the youlinji seasoning ingredients. Mince the garlic, ginger, and leek and mix in together.
3

Coat the chicken thighs in katakuriko and cook in a frying pan with a little oil, with the skin facing down.
4

When it's golden brown, turn it over, reduce to low heat, lid and continue heating until the meat has been cooked through.
5

Once it's cooked, cut into bite-sized pieces and it's complete.
6

If you're worried about whether or not the chicken is fully cooked, microwave it without wrap and you'll be able to cook it through to the center.